Chicken Enchilada Skillet Casserole

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Senior Cook
May 27, 2004
Cleveland, OH.
Chicken Enchilada Skillet Casserole (Tried & True Favorite)

1 bag (16 oz) frozen broccoli, corn and red pepper mixture
1 packet (1.25 oz) taco seasoning mix
1 can (16 oz) diced tomatoes, undrained
3 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
8 ounces tortilla chips

In a large skillet, combine vegetables, seasoning mix, tomatoes and cooked chicken; bring to a boil over medium-high heat. Cover; cook 4 minutes or until vegetables are cooked and the mixture is heated through.
Sprinkle with cheese; cover and cook 2 minutes more or until cheese is melted. Serve with chips. MAKES 4 SERVINGS as main dish ... Prep time: 5 minutes; Cook time: 10 minutes.


Assistant Cook
Oct 11, 2004
Houston, TX

I made this last night and it was pretty good - and EASY.

Green Enchiladas

2 c Green Sauce
1 c Dairy Sour Cream
10 ea Flour Or Corn Tortillas
3 c Cooked Chicken; Shredded
1 c MontereyJack Cheese;Shredded
1 x Dairy Sour Cream

Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream.

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